使用稀硝酸进行微波辅助分解后的大米、胡萝卜和 Chayote 的矿物质成分

IF 16.4 1区 化学 Q1 CHEMISTRY, MULTIDISCIPLINARY
Wellen Serafim, Briyitte Torres, T. Kunst, Alanna do Nascimento, I. D. da Silva, Marisilda Ribeiro, A. P. Paim
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引用次数: 0

摘要

胡萝卜、糙米和大米是巴西人广泛食用的食物,因此开发可进行元素表征的分析方法变得极为重要。本研究提出了样品分解法,利用稀硝酸制备大米、胡萝卜和辣木样品(生的和熟的)。样品经微波辅助酸分解(HNO3/H2O2)后,用 ICP OES 测定金属 Al、Cd、Cr、Cu、Fe 和 Pb,用火焰分光光度计测定 K 和 Na。采用了两种分解方法。方法 1:260 和 500 毫克样品、3.5 毫升 1 摩尔/升的 HNO3、1.0 毫升 30% m/m H2O2 和 3.5 毫升超纯水。方法 2:260 和 500 毫克样品、5.0 毫升 1 摩尔/升 HNO3-1、2.5 毫升 30% m/m H2O2 和 0.5 毫升超纯水。为了了解一些变量对消化效率的影响,还进行了因子设计(22)。根据使用有证标准物质进行的准确度研究以及残留酸度和溶解有机碳的分析,100 毫克样品使用 5 毫升 0.5 摩尔/升的 HNO3 和 2.5 毫升 30% H2O2 的条件下分解效果最好。定量限介于 0.14(铬)和 3.4 毫克/千克-1(铅)之间,所有情况下的相关系数都接近于 1。研究还发现,烹饪过程会增加所有食物中铝、镉和铬的浓度,降低铜和钾的浓度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Mineral Composition of Rice, Carrots, and Chayote after Microwave-Assisted Decomposition using Diluted Nitric Acid
Carrots, chayote, and rice are foods widely consumed by the Brazilian population, so developing analytical methods that allow elemental characterization becomes extremely important. In this work, the sample decomposition method is proposed to prepare samples (raw and cooked) of rice, carrots, and chayote using dilute nitric acid. The samples underwent microwave-assisted acid decomposition (HNO3/H2O2) for subsequent determination by ICP OES for metals Al, Cd, Cr, Cu, Fe, and Pb and flame spectrophotometer for K and Na. Two decomposition methods were used. Method 1: 260 and 500 mg of sample, 3.5 mL of HNO3 1 mol L-1, 1.0 mL of 30% m/m H2O2 and 3.5 mL of ultrapure water. Method 2: 260 and 500 mg of sample, 5.0 mL of 1 mol L HNO3-1, 2.5 mL of 30% m/m H2O2 and 0.5 mL of ultrapure water. A factorial design (22) was also performed to know the effects of some variables on digestion efficiency. Based on the accuracy study using certified reference materials and the analysis of residual acidity and dissolved organic carbon, the condition that presented the best decomposition results was using 5 mL of HNO3 0.5 mol L-1 and 2.5 mL of 30% H2O2 for 100 mg of sample. Quantification limits ranged from 0.14 (Cr) 3.4 mg kg-1 (Pb), and the correlation coefficient was close to one in all cases. It was also observed that the cooking process increased the concentration of Al, Cd, and Cr and decreased Cu and K for all foods.
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来源期刊
Accounts of Chemical Research
Accounts of Chemical Research 化学-化学综合
CiteScore
31.40
自引率
1.10%
发文量
312
审稿时长
2 months
期刊介绍: Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.
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